Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Peel and slice the onion into thin rings. Add them to a bowl. Squeeze 1/1.5/2 Tbsp of lemon juice over the top. Add a drizzle of olive oil and a pinch of salt and pepper. Mix and set aside. Finely chop the parsley.
2 Make kofta mix
In a bowl, combine the beefmince, parsley, garliconionpowder, Worcestershiresauce, garammasala, corianderpowder, cuminpowder, salt and pepper. With clean hands, knead the mix until fully combined. Form into koftas and set aside.
3 Make tzatziki
Grate the cucumber, then carefully squeeze out any excess water and add the grated cucumber to a bowl. Add the Greek yogurt and a pinch of salt. Mix well and set aside. Slice the tomatoes in half and slice further into bite-size pieces.
Tip!If you have garlic cloves at home, add half a minced clove to your tzaztiki for extra deliciousness!
4 Fry kofta
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the kofta and fry for 5-7 min, turning occasionally, until cooked through and nicely browned.
Tip!If the pan is looking crowded, fry the koftas in batches. This will stop them from stewing, rather than frying!
Meanwhile, toast the pittabreads in a hot oven or toaster until warmed through. Slice the pitta in half and open the pockets. Load with the beefkofta, tomatoes, feta, drained onion, rocket and tzatziki.